Ankit Gupta: The Story Behind Burma Burma and His Journey Into Burmese Cuisine

The story of Ankit Gupta and Burma Burma is closely connected to food, family and a curiosity about a culture that was already part of his childhood.

As the co-founder of Burma Burma, Ankit Gupta helped introduce Burmese cuisine to a much wider Indian audience. What began with his family's connection to Myanmar eventually developed into a restaurant concept that brought Burmese food, tea and culture together under one brand.

Ankit Gupta's Connection to Burmese Food

For Ankit Gupta, Burmese cuisine was not something he discovered later in life.

His mother and her family had roots in Myanmar, and Burmese food was part of his upbringing. Recipes passed down through his family gave him an early familiarity with the flavours and dishes of the region.

That personal connection became important much later when Ankit began exploring the possibility of creating a restaurant centred on Burmese cuisine.

Rather than approaching Burmese food simply as a new restaurant category, he had a reason to understand the cuisine at a deeper level.

Discovering Myanmar Through Food

Ankit eventually travelled to Myanmar with Chef Ansab Khan to explore the country's food culture.

The journey took them beyond restaurant kitchens. They experienced local markets, street food and home-style cooking, while learning about the ingredients and techniques used in different Burmese dishes.

This exploration helped Ankit see the breadth of Burmese cuisine.

The experience also reinforced the idea that there was an opportunity to introduce Indian diners to a cuisine that remained relatively unfamiliar in the country.

The concept was subsequently tested through pop-ups in Mumbai and Goa.

Building Burma Burma

Ankit's next step was turning the idea into a business.

He joined forces with his childhood friend Chirag Chhajer, and together they developed the Burma Burma concept.

In 2014, the first Burma Burma restaurant opened in Kala Ghoda, Mumbai.

The founders wanted the restaurant to do more than serve a few popular Burmese dishes. They wanted customers to experience aspects of Myanmar through food, tea, hospitality and the restaurant environment.

That approach became a defining part of the brand.

Ankit Gupta and the Evolution of Burma Burma

As Burma Burma developed, Ankit's original connection to Burmese cuisine remained an important part of its identity.

The restaurant's menu includes traditional Burmese influences alongside contemporary interpretations. Dishes such as Khow Suey and Burmese Tea Leaf Salad have helped introduce diners to the cuisine, while the wider menu explores ingredients and preparations that may be less familiar to Indian customers.

Tea is another important part of the concept.

The brand operates as a restaurant and tea room, reflecting the significance of tea in Burmese culture. Tea also appears directly in the food, most notably through fermented tea leaves used in Burmese Tea Leaf Salad.

Working With Chirag Chhajer

Ankit Gupta's story cannot be separated from his partnership with Chirag Chhajer.

The two were childhood friends before becoming business partners. Their shared interest in food and travel eventually led to the development of Burma Burma.

While Ankit's family connection to Myanmar provided an important starting point for the concept, the partnership helped transform that personal inspiration into a scalable restaurant business.

Together, they built the brand around a clear cultural proposition: bringing the food and experience of Myanmar closer to Indian diners.

The Business Behind the Brand

Burma Burma is associated with Hunger Pangs Pvt Ltd, the company behind the restaurant business.

The distinction between the company and the consumer brand becomes relevant as Burma Burma has grown. For diners, Burma Burma represents the restaurants, food and experience. From a business perspective, Hunger Pangs Pvt Ltd is the corporate entity associated with the operation.

The growth of the brand has also led to greater interest in the people behind it, particularly Ankit Gupta and Chirag Chhajer.

Ankit Gupta and the Future of Burma Burma

The restaurant industry has changed significantly since Burma Burma opened its first location in 2014.

Indian consumers have become increasingly interested in speciality cuisines and dining experiences, creating opportunities for restaurants built around distinctive culinary identities.

For Ankit Gupta, Burma Burma's opportunity lies in continuing to explore Burmese food while maintaining its connection with Myanmar.

The brand's ongoing interest in Burmese ingredients, recipes, tea and culture gives it a foundation that extends beyond individual dishes.

From Family Heritage to a Restaurant Brand

The journey of Ankit Gupta is ultimately a story about how something personal can become a larger business idea.

Burmese food entered his life through his family. His travels to Myanmar gave him a broader understanding of the cuisine. His partnership with Chirag Chhajer turned the concept into a restaurant, and the opening of Burma Burma in Mumbai in 2014 marked the beginning of the brand's journey.

Today, Ankit Gupta is closely associated with a brand that has helped introduce Burmese cuisine to a growing audience in India.

The story began with family recipes and a connection to Myanmar. It grew through travel, research and entrepreneurship.

And at the centre of it remains the same idea that inspired Burma Burma from the beginning: sharing the food and culture of Myanmar with India.